Bacon, Beef, Pork & Leek Bolognese Risotto
with Parmesan & Balsamic Rocket Salad
If you thought bolognese and spaghetti were a match made in heaven, wait till you try it as a saucy risotto dish! Rice absorbs the well-loved flavours of the bolognese in a way that pasta can’t - we think that this twist on a classic is a 10 out of 10.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
leek
1 packet
beef & pork mince
1 packet
Soffritto Mix
1 sachet
Classic Roast Seasoning
1 packet
tomato paste
1 packet
risotto-style rice
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
diced bacon
1 packet
Rocket leaves
Not included in your delivery
olive oil
2.75 cup
boiling water
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Finely chop garlic. Thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add leek and soffritto mix and cook, until tender, 4-5 minutes.
• Add garlic, Aussie spice blend, tomato paste and arborio rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (21/2 cups for 2 people / 41/2 cups for 4 people) and beef-style stock powder, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. Sprinkle with diced bacon. • Meanwhile, combine rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper.
TIP: Stir through a splash of water if the risotto looks dry!
• Divide bacon, beef, pork and veggie bolognese risotto between bowls. Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy!